Detection of cyanide and comparison of two methods for its detoxification in cassava (Manihot esculenta Crantz)

Detection of cyanide and comparison of two methods for its detoxification in cassava (Manihot esculenta Crantz)

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Cassava (Manihot esculenta Crantz) is an agricultural product widely diffused in most of the tropical countries.However, its consumption could aggravate a variety of health problems caused by insufficient iodine in the diet, such as bocium, mental handicap and cretinism, due to miracle academy clothing the presence of significant quantities of cyanogenic compound in the roots and leaves of different varieties of this plant.That is why a methodology for the qualitative and quantitative determination of cyanide (HCN) in the cassava, using the Head Space-Gas Chromatography technique, is proposed.

The HCN content was determined in a cassava sample without a detoxification method (shell: 40 ppm and mass: 2 838 ppm, Response Factor (RF): 4,86 and time of analysis 90 min), using a gas chromatograph with packed columns and flame ionization detector.This was the technique used to compare the influence of two traditional processing methods for the removing of cyanogenic glycosides: The biofermentation followed by sundrying (shell: 0 ppm and mass: 0,4 ppm) and of the direct sun- drying (shell: 8 ppm and mass: 2 037 ppm), in the final concentration of revlon colorstay lip liner plum HCN of the samples, by analyzing the shells and the eatable mass after having processed.It was possible to reduce the HCN content applying both detoxification methods, being observed that the shell still contained more HCN than the eatable part after having been processed.

It was concluded that the biofermentation is the most effective method for cassava detoxification because it guarantees products with very little residual HCN.